Looking for a meal that's both healthy and bursting with flavor? You've found it! This Steamed Chicken Fillet with Stewed Cabbage is a perfect example of how simple ingredients can create a truly satisfying dish. Steaming is a fantastic cooking method that locks in the natural juices and nutrients of the chicken, making it incredibly tender and moist. Paired with a vibrant, aromatic side of stewed cabbage and vegetables, this recipe offers a balanced and delicious meal ideal for a wholesome lunch or a light dinner.
Steamed chicken fillet with a side of stewed cabbage
Ingredients for Steamed Chicken Fillet with a Side of Stewed Cabbage
- 280 g chicken breast fillet
- 100 g leek
- 250 g white cabbage
- 100 g bell pepper
- 150 g carrots
- 10 g ginger
- 3 cloves of garlic
- 1 chili pepper
- 3 g mustard seeds
- 3 g ground turmeric
- 5 g ground paprika
- 10 ml olive oil
- salt
How to Make Steamed Chicken Fillet with a Side of Stewed Cabbage
Butterfly the chicken breast fillet and cut it into two pieces. If the breast is large, half of the butterflied piece is enough for two servings; just cut it into two pieces about 1.5-2 centimeters thick.
Next, marinate the chicken – sprinkle with ground paprika and fine salt to taste. These spices are sufficient for steaming.
Preparing and marinating the chicken breast
Place two large green leek leaves into a pot of boiling water for 1 minute. Remove the leek from the boiling water and cool it in cold water. Wrap the meat in the leaves and place it on the steamer rack. Cook for 7-8 minutes.
Remove the cooked meat from the steamer, place it on a plate, and let it “rest” for 5 minutes.
Wrapping the chicken breasts in blanched leek leaves and steaming them
Making the Side Dish – Stewed Cabbage
Heat refined olive oil in a brazier or Dutch oven. Sauté finely chopped ginger root and a red chili pod (seeds and membranes removed) for half a minute. Then add minced or pressed garlic and cook for another half minute.
Sautéing ginger, hot pepper, and garlic in heated oil
Slice the white part of the leek stalk into rings, add them to the brazier, and fry for 2 minutes.
Adding sliced leek to the pan
Thinly slice fresh carrots and add them to the leek.
Adding thinly sliced carrots
Clean the bell pepper of seeds and membranes, dice it into small cubes, and add it after the carrots.
Adding diced sweet bell pepper
Shred the white cabbage into thin strips—the thinner, the faster the side dish will cook. Add the cabbage to the other ingredients and sprinkle with about 5 g of fine salt. Cover the brazier tightly and simmer over low heat for 15 minutes.
Adding shredded cabbage to the sautéed vegetables
After about 7 minutes, add ground turmeric, mustard seeds, and ground red paprika.
Sprinkling the stewed cabbage with spices
Five minutes before it’s done, remove the lid and let the liquid evaporate over medium heat.
5 minutes before it's ready, remove the lid and let the liquid evaporate
Place a portion of the stewed cabbage on a plate, and top it with the steamed chicken fillet, cut into thick slices. Sprinkle the dish with onion and mustard seeds to taste.
Steamed chicken fillet with a side of stewed cabbage
And there you have it—a beautifully simple and nutritious meal that doesn't compromise on taste. The tender, juicy chicken pairs wonderfully with the savory, slightly spicy cabbage, creating a delightful harmony of flavors and textures. For an extra touch, you can garnish the dish with fresh herbs like parsley or dill. This recipe is not just food; it's a celebration of healthy, mindful eating. We hope you enjoy every bite and feel inspired to explore more wholesome cooking!
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